Ingredients
1 lb boneless, skinless chicken cut into bite-sized pieces
1-2 T cornstarch
¼ C soy (or tamari or amino acids)
¼ C brown sugar
2 T bourbon
1 t toasted sesame oil, plus more for cooking
(or use vegetable oil for cooking)
½ t Sriracha or a pinch of red pepper flakes
1 lg clove garlic
1 t grated or fine minced fresh ginger
1-2 t apple cider vinegar
1 T butter
Optional for serving/garnishing: toasted sesame seeds, sliced scallions, rice...
Directions
Whisk together soy, brown sugar, bourbon, 1 t sesame oil and Sriracha/pepper flakes in a small bowl. Heat, as needed, to dissolve sugar.
Toss the chicken pieces with cornstarch. Preheat skillet over medium-high heat; add 1 T sesame (or vegetable) oil to coat; add chicken. Cook, stirring and turning as needed, until browned and cooked through. (10 minutes, more or less, depending on the size of your chicken pieces)
Add garlic, ginger and sauce. Bring to a boil; cook, stirring occasionally, until sauce is thickened to a syrupy consistency (6-8 minutes). Remove from heat and stir in cider vinegar and butter.
Serve ...over rice, garnished with sliced scallions and/or sesame seeds.
